Spinach and Potato Frittata

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Makes: 8 servings adjust
This recipe was from Brock's "Brunch for the Lazy" class at Hill's Kitchen. You can substitute in whatever vegetables you would like, always trying to keep a ratio of 2 cups cooked vegetables to 6 eggs. Recommended to not use more than 2 vegetables.

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 1 cup Potato, cubed, skin, on, cut into 1/4" cubes

Step 1

heat up a 10' skillet, then add to the olive oil and reduce the heat to medium. Saute the potatoes until they just begin to soften.

Ingredients

  • 6 Eggs
  • 1⁄3 cup Whole Milk
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt

Step 2

While the potatoes cook, whisk the eggs, milk, black pepper, and salt

Ingredients

  • 4 cups Spinach, raw
  • 2 tablespoons Onion, finely diced
  • 1 Garlic Clove, finely diced

Step 3

add the raw spinach to the pan and cook until the leaves wilt down. Add onion and garlic and cook for another minute, until fragrant and most of the liquid from the spinach is evaporated.

Ingredients

  • 1⁄2 cup Cheese, choose whichever kind you think will be good, grated

Step 4

Sprinkle the cheese over the top, then pour the egg mixture over the vegetables and quickly but gently stir the mixture.
 

Step 5

Let frittata cook over medium heat for 3 minutes.
 

Step 6

Transfer to he oven and bake for about 10 minutes at 350 degrees. The frittata should be cooked through but not cooked for so long that it starts to rise to a dome.
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